Beef Burgundy II Recipe

Place flour in large bowl and season with salt and pepper. Dredge beef in flour to coat.

Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches saute beef until brown on all sides about 5 minutes per batch.

Return all meat to pot and add brandy; boil until almost evaporated about 2 minutes. Add wine broth thyme garlic bay leaves and oregano. Cover and simmer until beef is almost tender about 1 hour.

Meanwhile melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon transfer onion to large bowl. Melt 1 tablespoon butter in same skillet add carrots and celery and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet add potatoes and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet add mushrooms and saute until brown on all sides about 5 minutes. Transfer to bowl.

Transfer vegetables to pot with beef and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot and boil liquid until thickened to sauce consistency about 7 minutes. Season with salt and pepper.